Ingredients
• 11/4 quarts reduced-sodium fat-free chicken broth, divided
• 1 can (15 ounces) rinsed, drained garbanzo beans 2 cups each: coarsely
shredded cabbage, chopped tomatoes
• 1 cup cut green beans
• 6 small new potatoes, quartered
• 3⁄4 cup each: chopped onion, thinly sliced leeks (white part only), sliced carrots
• 1 teaspoon dried Italian seasoning
• 3⁄4 cup each: small broccoli florets, frozen thawed peas
• 4 ounces macaroni, cooked
• 1⁄2 cup finely chopped parsley (optional)
• Salt and pepper, to taste
• Grated Parmesan cheese, as garnish
Preparation
1. Combine all ingredients, except broccoli, peas, macaroni, parsley, salt,
pepper, and cheese, in 6-quart slow cooker; cover and cook on low 6 to 8
hours, adding broccoli, peas, and macaroni during last 30 minutes.
2. Stir in parsley; season to taste with salt and pepper.
3. Sprinkle each bowl of soup with Parmesan cheese
